I don't just make soap

I don't just make soap

Halloumi, originally from the island of Cyprus, is traditionally made from sheep or goatsmilk. It was the first cheese I made, I thought it would be the safest as it is poached and cooked before eating.

It is easy and doesn't need any cultures.

Fresh goatsmilk

Heat 4 litres of fresh milk to 30° C (you can add 1/4 tsp calcium chloride for a firmer curd)

Add 3ml of rennet mixed in 50ml water to the milk stirring slowly for one minute in a gentle up and down motion.


Low direct heat

Allow to rest for 30 to 45 minutes until you can make a clean break.


Cutting the curd

Cut the curd into 1 centimetre cubes and rest for 10 minutes.

Slowly increase the temperature to 40° C stirring every few minutes to ensure curds don't clump together. It should take 30-45 minutes.  Maintain at 40° for an additional 15 minutes while stirring.


Firmer curds

Ladle the shrunken, firmer curds into a basket, or just a colander lined with cheesecloth, and save all the whey.


Feta basket

Let curd drain. You can press your curd if you want a quicker, firmer result, I just use a tin of beans for weight and drain for longer.


Improvised cheese weight

Put all the drained whey back into the main pot and prepare to pach your halloumi


1 rounded tablespoon salt per litre

Add 4 tbsps salt to whey and heat it to 80 - 90 degrees C.

Infrared thermometer


The cooked whey protein, the ricotta, will start to float around 80C.


Skim ricotta


Skim off the "ricotta" and drain in basket.


Ricotta draining


Cut your cheese into slabs.Place your slabs of cheese into the hot whey and poach until they float, about 15 minutes.


Place slabs in hot whey at 80 to 90°C
Poached halloumi floating


Put slabs into draining boxes and allow to cool.


Halloumi cooling in draining boxes

Add cooled salted whey, eat after a few days... Best served lightly fried.

pan fried halloumi

#cheese #cheesemaking
#homemade #homesteading #farmwifey #farmlife #goatsmilk #firstgenfarmer #selfsufficient

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